January 26, 2018

Seared Steak With Asian Style Au Jus and Rose Syrup Fruit Salad

Seared Steak With Asian Style Au Jus and Rose Syrup Fruit Salad
I adore steak as rare as possible–call me a carnivore but it’s one of my favorite things to eat. Today’s lunch was a treat because I feel I’ve been neglecting myself in the day to day, always focused on the kids or the husband, making sure they’re eating healthy and tasty food. So I made this as a little gift to myself.
I’m sure this menu would work wonderfully for a Valentines day dinner too, so if you were looking for ideas, try this and see if you like it!
I also had a lot of pureed radish left from the other day so I developed a dressing with them and it pairs so nicely with the steak and wasabi!
Ingredients
  • 8 oz piece of steak, frozen (makes it easier to slice)
  • Pinch of salt
  • Pinch of pepper
  • 1/2 teaspoon beef bouillon
  • 1 tablespoon soy sauce
  • 1 teaspoon hondashi powder
  • 1 tablespoon mirin
  • 1/4 cup water
Optional
  • Shiso
  • Thinly sliced onion, soaked in water
  • Ginger
  • Radish dressing (2 parts radish puree, 1 part soy sauce, 1 part lemon juice)
  • Wasabi
1. Heat an oiled pan on high heat. Sear steak in pan on both sides until slightly charred (about 3 minutes each side), sprinkle with salt and pepper and put to the side while you prepare the au jus.
2. In a microwave safe bowl, add water, dashi powder, mirin, soy sauce, and beef bouillon. Heat in microwave on high for 1 minute and mix well.
3. Slice steak into 1/4 inch pieces and enjoy with au jus, shiso, wasabi, radish, ginger, and/or thinly sliced onion.
 


A few weeks ago, I ordered a set of 3 flower syrups (lavender, orange blossom, rose) from Amoretti and have been dying to use them. Originally, I was going to make some flower lollipops but since my garden isn’t currently in bloom, I’ll have to wait until spring before trying it out.

Then I came across fruit salads with flower water and decided I’d try it out. The result was a gorgeous flavor profile that looked beautiful too. I only wish I had some fresh mint (again, it will have to be in spring) for some lovely green. The original recipe called for apples instead of strawberries but I actually found that rose and strawberries are an amazing combination. You can sub for other berries or citrus or firm fleshed fruits like pear, peach, plum, and of course, apples.

Ingredients

  • 1 tablespoon rose syrup
  • 8 medium strawberries
  • 1 large grapefruit, supremed
  • 1/2 cup pomegranate seeds

1. In a bowl, combine all the ingredients and toss. Allow to sit for 10 minutes in the fridge before serving, so that the flavors combine well.

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Filed Under: asian, recipes, shiso